Just got back from a weeks trip to Chicago and Cleveland last night. Had a pretty long and tiring day today with the inspection. Really hope all will go well and that His favour and blessings will continue to stay with us all through til the end of this process!
So after a short run today, decided to make japchae again tonight and added tofu dish for dinner.
Here’s how it turned out! 🙂 Had a bit too much and super full now!
And here’s how it was done…
Inspired by Honest Cooking
Ingredients:
1 block of firm tofu
¼ cup of cornflour / corn starch
A pinch of salt
2 tbsp of white sesame seeds (I omitted)
½ cup of oil, more or less, for shallow frying
A small bunch of spring onions or chives
For the sauce:
3 tbsp of honey / agave nectar
1 tsp of soya sauce
2 tbsp of white wine vinegar
2 tsp of red chilli flakes
1 tsp of freshly grated ginger
1 tsp of freshly grated garlic
2 tsp of sesame oil
Method:
1. Mix all the ingredients for the sauce in a pan. Simmer on low heat until it starts to bubble up a bit. Continue to simmer for 2-3 mins and then turn off flame.
2. Now, to fry up the tofu, if your tofu came packed in water, drain completely and press between kitchen towels to extract extra moisture. Cut into bite-sized cubes and dredge in the corn flour until fully coated.
3. Heat oil for shallow frying in a pan and add the tofu pieces in small batches making sure they don’t overlap at all. Fry until light golden brown, drain and continue until you are done with the entire lot. Drain on kitchen towels to absorb the extra oil.
4. Add the fried tofu to a wide bowl and pour the sauce on top.
5. Top off with the sesame seeds and chopped spring onions / chives. Toss well to coat.
Enjoy!
Jon & Jessica - The Story 